This rich and creamy butternut squash soup is a cozy treat perfect for chilly days. With sweet, roasted squash blended into a velvety finish, it’s simply delicious!
Making this soup is like giving your spoon a warm hug. I always pair it with crusty bread for dipping—that’s a match made in heaven! 🍞❤️
Key Ingredients & Substitutions
Butternut Squash: This is the star of the soup! If you’re in a pinch, you can swap it with other squash varieties like acorn or kabocha, but the flavor will vary a bit.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you need a substitute, avocado or canola oil can work too, just keep an eye on the flavor.
Onion and Garlic: These add depth to your soup. For a milder flavor, you could use leeks instead. Shallots also fit in nicely if you have those on hand!
Stock: Using vegetable stock is great for a vegetarian option. Chicken stock adds more depth, but you can create a lighter version with water if needed—just boost the seasoning slightly to compensate.
Heavy Cream: If you want a lighter soup, substitute with coconut cream or plant-based cream alternatives. They keep the soup rich while fitting different dietary needs.
How Do I Make the Soup Velvety Smooth?
Achieving that creamy texture is all about how you blend the soup. Here’s my tip:
- Once the soup is cooked, let it cool slightly before blending. This helps prevent splatter!
- Blend in batches if you’re using a standard blender. Fill it only halfway and hold the lid with a towel to avoid any spills.
- An immersion blender is my favorite—it’s quick and lets you blend right in the pot!
- Don’t forget to taste after blending. Sometimes a little more seasoning can elevate the flavor significantly.
By blending properly and being generous with seasoning, you’ll have the silky soup everyone loves!
Rich and Creamy Gordon Ramsay Butternut Squash Soup
Ingredients:
- 1 large butternut squash (about 2-3 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 4 cups vegetable or chicken stock
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cumin
- 1/2 cup heavy cream or crème fraîche
- A handful of fresh microgreens or herbs (for garnish)
- Pumpkin seeds, toasted (optional, for garnish)
- Extra cream or crème fraîche (for drizzling)
Time Needed:
You’ll need about 15 minutes to prep and around 30-35 minutes to cook the soup, plus some time for roasting the squash. Total time: approximately 1 hour.
Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, along with salt and pepper to taste. Spread the squash out on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until the squash is tender and has a nice caramelization.
2. Sauté the Aromatics:
While the squash is roasting, grab a large pot and heat the butter along with the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic to the pot, sautéing until the onions are translucent and fragrant, about 5 minutes.
3. Combine and Simmer:
Once the squash is done roasting, carefully add it to the pot with the sautéed onions and garlic. Pour in the stock and sprinkle in the ground nutmeg and cumin. Bring everything to a gentle simmer, letting it cook for about 10-15 minutes so all the flavors meld together.
4. Blend the Soup:
Using a blender or an immersion blender, puree the soup until it’s completely smooth and velvety. If it seems too thick for your liking, add a little more stock or water to adjust the consistency.
5. Finish with Cream:
Stir in the heavy cream or crème fraîche, heating gently without letting it boil. Give it a taste and adjust the seasoning with more salt and pepper if needed.
6. Serve and Garnish:
Ladle the warm soup into bowls. For a beautiful finish, swirl in extra cream or crème fraîche and sprinkle with toasted pumpkin seeds and fresh microgreens or herbs for a pop of color.
7. Enjoy!
Serve the soup immediately and don’t forget to add some crusty bread on the side for dipping. Enjoy your cozy bowl of Gordon Ramsay’s butternut squash soup!
Can I Use Frozen Butternut Squash for This Soup?
Absolutely! Frozen butternut squash is a convenient option. Just make sure to thaw it first for even cooking. You can either let it sit in the fridge overnight or microwave it for a few minutes until softened.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with coconut milk or a plant-based cream alternative. Both will still give a lovely creaminess without compromising on flavor.
How Long Can I Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze the soup for up to 3 months. Just be sure to leave some room for expansion when freezing!
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add carrots, sweet potatoes, or even a bit of apple for extra sweetness. Just roast or sauté them along with the squash to build depth of flavor in your soup.
